Restauranteur Vicky Freeman and her husband, the chef Marc Meyer, have built a small empire in the city that includes Cookshop, Hundred Acres and Five Points (pictured). Now, they have turned the latter into a new venue, Vic’s.

The chef is Hillary Sterling, who worked at A Voce, and cooks Italian-Mediterranean fare and the menu is divided into sections. ‘Mercato’ includes Crispy eggplant, dried tomato and parmigiano reggiano, and Delicata squash, with brown butter vinaigrette and almonds. The Antipasti section includes Rabbit roulade with golden beets and sweet garlic, and Littleneck clams with pistachios and shelling beans. There is also a Pasta section, Pizza, and Secondi with Roast Oxtail and Pork shoulder.

Along with the wine list, there is also an Italian-leaning cocktail menu, mocktails, beers and liquers, including two house-made limoncellos.

The space has been transformed by Asfour Guzy of Stone Barns, and now has an airy farmhouse feel, and is broken up into distinct spaces. One has wooden booths that are benches, exposed beams and simple wooden chairs and tables, while another has white walls, high ceilings and skylights.

Ideal For

Food and drinks with friends

Signature Dishes

Crispy eggplant, dried tomato and parmigiano reggiano. Littleneck clams with pistachios and shelling beans.

Signature Drinks

Vic’s Negroni - Barr Hill Honey Gin, Campari, Lillet, Punt E Mes Vermouth